We all like to eat “with a spoon”. But when looking at the options at restaurants, they often boil down to: casserolesaucepan or casserole More common, such as Madrid stew or Asturian fabada. On the contrary: Spanish gastronomy is rich and delicious in this autumn meal. Of course, many have been reduced to their territorial scope, while others have been defeated and forgotten by history.
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Rotten pot. There’s something about this stew that makes it legendary. Maybe it’s because it pops up again and again in literary classics like Don Quixote or El Buscón. Calderón de la Barca called the rotten pot the “princess of boiling.” very suitable name for a stew using pinto beans and different types of pork but this accepts huge versions where they are adding more and more content. It remains popular in the Burgos region, where it is famous in Los Claveles (Ibeas de Juarros) or Mesón La Cueva (Burgos). Lately chefs Marc Segarra (Michelin star Dining hall, Sardón de Duero, at the AbadÃa Retuerta LeDomaine hotel in Valladolid) and Juanjo López (La Tasquita de Enfrente, Madrid) cooked a four-handed version at his former restaurant. Ah! Podrida comes from ‘poderida’ (strong) in case there are bad thoughts…
Verdinas with seafood. A derivative of the Asturian faba is the verdina, which is an immature version that has not yet reached the color or size of its elder sister. Although it has not reached its peak, it can be cooked perfectly and an intense flavor often combined with seafood in stews. It is found in cuisines in Asturias as well as in Cantabria or Galicia. Outside of the north, it’s also starting to appear more and more in restaurants in other cities such as Madrid. Piñera’s Guisandera One of those places in the capital that serves boiled and various naval gear, and even sends them to your home, as the law dictates: green, I love you green.
Cooked Maragato. Bay Castillo de los Polvazaresis one of those corners in the Leonese maragateria that looks like it came right out of the pages of a magical realism novel. Full of restaurants, it’s clear that people come here to eat cocido maragato. The singularity of this monument is that it beats more backward than any other.: start with meat, continue with chickpeas and vegetables, and finish with pre-dessert soup. Among the addresses where it can be found Coscolo House or traditional maruja house. On the contrary, it tastes better.
Jerez sprouts. Those accustomed to cabbage preparations from the north of the peninsula may be surprised when they try this Jerez dish for the first time. It is the legumes that carry the main weight here. Dry beans and chickpeas can be seamlessly combined in this dish. From blood sausage to chorizo, pork through ham or jowl is also important. Vegetables that can pop up include chard, tagarninas, or cardoons.acts as “cabbage” in this powerful stew. Stephen’s Sale (Jerez de la Frontera) is one of those temples where you can enjoy this dish that appears at the end of the year.
San Anton Pot. this casserole Grenade It deserves to be listed among the scariest in Spanish geography on its own merits. Dry broad beans, white beans and rice mixed with a dream for carnivores: a pig cut in which nothing is missing, from the ears or legs to the tail or mask. The broth is removed with all the meat and the pringa is left in the middle in case someone wets the bread. It is prepared to coincide with the festival that gives it its name and is celebrated every 17 January. It can be bought in restaurants. liquid oil (Grenada) or in war (Huetor Vega).
Asturian pot. As the name suggests, this recipe hails from Asturias, where it shares popularity with fabada. The good thing about the pot is that In addition to fabes and compango, it also includes cabbage.. Although it is not the most popular vegetable in the world, it is in this casserole that it displays all its characteristics with its strong and intense flavor that makes it unique. A different version is made in every restaurant (and at home) in Asturias, where chorizo, blood sausage and bacon can be added to the lacón or oreja. Some of the best can be tasted. Hotel Palace of Meras (Tineo, Asturias), Rio Astur cider house (Gijon) or Oviedo Tavern (Oviedo).
Baked with Balls. There are spoon dishes that are more than that. An example is this great Typical stew of Vega Baja del Segura, includes Alicante and part of the province of Murcia. Although soup and chickpeas associate it with its Madrid cousin, it’s the meatballs that make it special. They’re made from a mix of pork and turkey meat, and are offered in a third round that puts even the most eater to the test. Restaurants serving it include Vega Baja restaurant (Elche) or Casa Corro (Orihuela), a restaurant with a great tradition where they make a version with a more refined presentation.
Source: Informacion
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.